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Herbed Yogurt Cheese
Herbed Yogurt Cheese
1 Review
From: EatingWell Magazine, Holiday Issue 1995
Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.
- By: EatingWell Test Kitchen
Ingredients 32 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups yogurt cheese, (see Tip)
- 2 scallions, trimmed and minced
- 2 tablespoons chopped fresh parsley, plus additional leaves for garnish
- 1 tablespoon chopped fresh basil, or ½ teaspoon dried
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
- Serving size: 1 tablespoon
- Per serving: 34 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 4 g protein; 7 mcg folate; 1 mg cholesterol; 4 g sugars; 0 g added sugars; 43 IU vitamin A; 1 mg vitamin C; 103 mg calcium; 0 mg iron; 77 mg sodium; 124 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Free Food
Reviews 1
May 14, 2010
By: estessa
My husband & I really enjoyed this;It is a very light cheese,it reminds me of Ricotta Cheese, I spread it on some sandwiches & I'm going to make homemade Ravioli & try it in the filling:)
